Healthy Crock Pot Taco Spaghetti Squash
This healthy and wholesome main dish is perfect for a busy Meatless Monday weeknight dinner! Toss all of the ingredients in your Slow Cooker and come home to a delicious meal you can feel good about. It is made with meatless crumbles for a vegan dish, but you wouldn't guess it with it's great taco flavor!
Servings 4 -6
- 1 spaghetti squash
- 1 bag frozen Boca meatless crumbles *Browned hamburger or ground turkey makes a good substitution
- 1 24 oz. jar thick salsa
- 1 11 oz. can corn
- 1 small onion diced
- 1 packet taco seasoning
- 1 tsp. garlic powder
- 1 tsp. chili powder
Spray your Crock Pot with non-stick spray. Dump all of the ingredients, except the squash, into the Crock Pot and give it a quick stir.
Wash and cut your squash in half and scrape out the seeds. Place the two halves, cut side down on top of the taco mixture. (If you have a small Crock Pot, you can just cut the bottom off of the squash instead of cutting it in half.)
Cook on low for 5 hours or high for 2-3 hours.
Using a fork, remove the spaghetti squash strands from the squash onto your serving platter. Top the squash with the taco mixture and serve immediately.
*Optional toppings include shredded cheese, non-fat plain Greek yogurt and avocado.